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Chocolate Upside-Down Cake

"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    12-15 servings

Ingredients

  • 1-1/4 cups water
  • 1/4 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 2 cups semisweet chocolate chips
  • 1 cup chopped pecans
  • 2 cups miniature marshmallows
  • 1 package German chocolate cake mix (regular size)

Directions

  • Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows.
  • Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts
1 piece: 477 calories, 24g fat (8g saturated fat), 42mg cholesterol, 330mg sodium, 66g carbohydrate (47g sugars, 2g fiber), 5g protein.
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